Cream Cheese Veggie Dip
Equipment
- 1 medium mixing bowl
- 1 whisk or electric hand mixer
- 1 Silicone spatula
- 1 Cutting board
- 1 Chef's knife
- 1 Measuring spoons set
- 1 Measuring cups set
- 1 serving bowl
- 1 plastic wrap or airtight container
Ingredients
- 8 ounce cream cheese softened
- 1 cup sour cream full-fat
- 2 tablespoon mayonnaise
- 1 teaspoon lemon juice fresh
- 1 teaspoon Worcestershire sauce
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon dried dill
- 1/2 teaspoon dried parsley
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper ground
- 1/2 cup carrot finely shredded
- 1/2 cup cucumber finely diced and seeded
- 1/2 cup bell pepper finely diced mixed colors
- 1/4 cup green onion finely sliced
- 1/4 cup celery finely diced
Instructions
- Place softened cream cheese in the mixing bowl.
- Add sour cream and mayonnaise to the cream cheese.
- Whisk or beat the mixture until completely smooth and well combined.
- Add lemon juice, Worcestershire sauce, garlic powder, onion powder, dried dill, dried parsley, salt, and black pepper.
- Mix until the seasonings are evenly incorporated into the creamy base.
- Add the shredded carrot, diced cucumber, diced bell pepper, green onion, and celery to the bowl.
- Fold the vegetables gently into the dip using a spatula until evenly distributed.
- Taste and adjust salt, pepper, or lemon juice to your preference.
- Transfer the dip to a serving bowl and smooth the top.
- Cover tightly with plastic wrap or a lid and refrigerate for at least 30 minutes to let flavors meld.
- Before serving, stir the dip once more and garnish with extra sliced green onion or a pinch of dried dill if desired.
Notes
For best flavor, let the dip chill longer—up to a few hours or overnight—so the veggies lightly soften and the seasonings bloom; if using low-fat dairy, expect a slightly thinner texture and consider reducing the sour cream by a couple of tablespoons. Make sure the cream cheese is fully softened to avoid lumps, and finely chop all vegetables so the dip is easy to scoop without breaking chips. Seed watery vegetables like cucumbers to prevent the dip from becoming runny, and if it does thin out after sitting, you can thicken it with a few extra ounces of cream cheese. This dip pairs well with raw veggies, crackers, pretzels, or pita chips and can be made a day in advance, stored covered in the fridge, and stirred again just before serving.
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